2In same skillet, melt butter over medium heat. Meanwhile, in large bowl, beat eggs. Stir half-and-half, thyme, salt and pepper into eggs. Add egg mixture to butter in skillet. Cook over medium heat about 7 minutes, stirring constantly, until mixture is firm but still moist. Stir in soup.

3Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place half of egg mixture. Top with half each of the sausage mixture and cheese. Repeat layers.

4Cover; cook on Low heat setting 30 minutes or until cheese is melted. Mixture can be kept warm on Low heat setting up to 2 hours.

Expert Tips

Try using Italian-style soy-protein crumbles in place of the sausage for a vegetarian variation. In nonstick skillet, cook mushrooms and bell peppers in 1 teaspoon oil until tender. Stir in crumbles; cook until warm. Remove mixture from skillet; continue with step 2.